Stone fruit pudding: a no-cook dessert that tastes like summer

If tiramisu, Magnolia Bakery's banana pudding, and stone fruit season had a love child

I don't know if there has ever been a summer where I loved fruit more than this one. It feels like the cherries have never been so sweet, the strawberries so red, the nectarines so juicy, the peaches so… peachy. Everything tastes like an exaggerated, out-of-this-world version of itself – like it's on its best behavior. 

The apricots know, deep down in the pit of their bellies, that it was an especially cold and long winter. The taste whispers, "That's over now. Summer is here."

It's sunshine you can eat. And like every other Californian who is crawling out from under the weighted blanket of an especially gloomy June, I can't get enough. Fragrant nectarines with salty cheese, practically-bursting tomatoes on anything and everything, cold watermelon all by its sweet self. And today's recipe, a summery no-cook dessert that tastes like the absolute embodiment of the season.